Celebrate Bittersweet Chocolate Day with Chocolate Pie

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How About Some Ice Cream Pie?

Today is National Bittersweet Chocolate Day.  “Bittersweet chocolate” is a combination of cocoa solids, cocoa butter, sugar vanilla and sometimes lecithin has been added.  It has less sugar and more cocoa solids than semisweet chocolate, but the two are interchangeable when baking. Bittersweet and semisweet chocolates are sometimes referred to as ‘couverture’ or in our world,  ‘nectar of the Gods.’

This is a day to worship all things chocolate.  So our obvious choice for a recipe today would be Death by Chocolate or some bittersweet laden confection, right?  We decided this was the perfect opportunity to present another option for this day’s festivities—ice cream pie.

If you haven’t realized, the Chocolate Guru is in love with Bon Appétit.  The recipes are well-tested and stand the test of time.  This is another blast from the past.  Published in 2001, it uses three kinds of chocolate ice cream chocolate sauce, and a chocolate cookie crust.  This is truly a chocoholic’s dream come true!

Chocolate Decadence Ice Cream Pie

Ingredients

For crust

1 ½ cups finely ground or crushed chocolate wafer cookies (about 7 ounces)

6 tablespoons (3/4 stick) unsalted butter, melted

For bittersweet chocolate sauce

3/4 cup whipping cream

2 tablespoons (1/4 stick) unsalted butter

2 tablespoons light corn syrup

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 teaspoon vanilla extract

2 pints chocolate-chocolate chip ice cream

1 pint chocolate fudge brownie ice cream

1 pint cookies-and-cream ice cream

2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped

Directions

Make crust:

Preheat oven to 325°F. Butter a 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.

Make bittersweet chocolate sauce:

Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk mixture until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.

Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of the remaining ice cream, alternating flavors and mounding in center.  Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Pie can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)

Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.

Makes 10 servings

 Photo courtesy of Mark Thomas

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2 Responses to “Celebrate Bittersweet Chocolate Day with Chocolate Pie”

  1. January 15, 2012 at 7:14 pm #

    Wow,love this site..love yoru love for chocolate and def. want to try some of these recipies..

    • Chocolate Guru
      January 19, 2012 at 1:07 am #

      Hi and thanks for the kind words. Hopefully we will continue to tempt you!

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